Preparation

Remove the stem end of the tomatoes. Cut tomatoes into fine dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling each layer with salt. Leave overnight.

The next day, drain off juices and place in a large preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2 1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot, sterilized preserving jars, cover and seal.